Dak Galbi (Korean Spicy Chicken Stir-Fry)

Dak galbi is another spicy, stir-fried chicken dish that all Koreans seem to love. The main dish between this and other spicy dishes is the addition of cabbage and usually perilla leaves, giving it a distinct and satisfying aroma. There are many dak galbi restaurants/quasi-bars that set up a single, large frying pan in the center of the table for everyone to enjoy the meal together (Koreans literally love eating together). Serve with rice.

1
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
2 pounds of chicken

Ingredients

  • 1 tablespoon vegetable oil

  • 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed

  • ¼ cup gochujang (Korean hot pepper paste)

  • 2 tablespoons soy sauce

  • 2 tablespoons gochugaru (Korean red pepper flakes)

  • 1 tablespoon mirin (Japanese sweet wine)

  • 1 tablespoon brown sugar

  • 1 tablespoon sesame oil

  • 4 cloves garlic, minced

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon ground ginger

  • 2 cups Korean-style glutinous rice cakes (tteok)

  • ¼ large head cabbage, sliced into strips

  • 1 sweet potato, sliced into rounds

  • ½ onion, chopped

  • 3 scallions, sliced into 1-inch pieces, divided

  • 4 leaves perilla leaves, sliced, or to taste

  • ½ cup water

  • 1 tablespoon sesame seeds

Directions

  1. Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.

  2. Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.

  3. Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

Cook's Notes:

Chicken thighs can be substituted for the breasts, if desired.

Use any cooking wine you prefer.

In Korean restaurants (and now at home, too) it's common to add some more rice, gim (dried seaweed), and sesame oil to the remaining sauce in the pan. Mix it together well and this will provide a great, last bite to your meal.

Nutrition Facts (per serving)

386 Calories
7g Fat
53g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 386
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 7%
Cholesterol 59mg 20%
Sodium 384mg 17%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 26g
Vitamin C 19mg 96%
Calcium 74mg 6%
Iron 3mg 14%
Potassium 429mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love